How to Make It

Combine buttermilk, oil, egg, and vanilla in a separate mixing bowl. Whisk to combine. If you are making your own "buttermilk," pour milk into a mixing bowl. Add white vinegar and let sit for about 5 minutes. Then add olive oil, egg and vanilla extract to the milk mixture. Whisk to blend.

Stir milk mixture into dry ingredients and whisk until batter is smooth. If the batter looks too thick, add more milk, 1 teaspoon at a time.

For medium-sized pancakes, use a 1/4-cup measuring cup for each pancake. Pour into heated skillet and cook until bubbles form and the bottom is golden brown. Flip and cook the second side until golden. For larger pancakes, use a 1/3-cup measuring cup to measure batter for each pancake.

To freeze pancakes, allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.

Note: If you use a gluten-free all-purpose flour blend with added xanthan gum or guar gum, don't add more guar gum to this recipe. If you are using a G-F flour blend without added guar gum, add 1/4 teaspoon of your favorite guar gum to this recipe.

Pancake Variations

This basic gluten-free pancake batter goes a long way in the versatility department. Once you have portioned out the batter into a skillet, sprinkle one or more of the following ingredients on each pancake. Cover the toppings with a little extra batter so the topping won't stick to the pan after you've flipped the pancake. Let your creativity be your guide.

Blueberries

Sliced strawberries

Sliced bananas

Semisweet, milk or white chocolate chips

Chopped or whole pecans

Remember

Always make sure your work surfaces, utensils, pans and tools are free of gluten.